Savory Stir-Fried Cashew Chicken with Vegetables

There’s something truly satisfying about transforming everyday ingredients into a colorful, flavor-packed meal that practically dances on your taste buds. In this Savory Stir-Fried Cashew Chicken with Vegetables, tender cubes of chicken are coated in a light cornstarch-and-soy marinade, then seared to golden perfection. Combined with crisp sugar snap peas, vibrant red and green bell pepper strips, and a handful of toasted cashews, each bite delivers a delightful contrast of textures. Drizzled with a glossy sauce made from soy, oyster sauce, rice vinegar, and honey, this stir-fry is a symphony of savory depth and subtle sweetness. Plus, it comes together in under 40 minutes, making it the ideal quick dinner or lunch that feels anything but rushed.

Beyond the delicious flavor profile, this dish is a nutritional superstar. Lean protein from the chicken, healthy fats from the cashews, and a rainbow of vegetables create a balanced plate you’ll feel good about serving. The ginger and garlic infuse every forkful with bright aromatics, while the green onions sprinkled on top add an extra pop of freshness. Whether you’re cooking for family, meal-prepping for the week, or simply craving a vibrant, homey stir-fry, this recipe is designed to be beginner-friendly and endlessly adaptable. You can toss in extra chilies for heat, swap in tofu for a vegetarian twist, or serve it over fluffy jasmine rice to soak up every last drop of sauce. It’s the kind of dish that feels like a warm hug in a bowl—perfect for bringing people together around the dinner table.

KEY INGREDIENTS IN SAVORY STIR-FRIED CASHEW CHICKEN WITH VEGETABLES

Before you fire up the wok, let’s take a moment to appreciate the hero ingredients that make this dish so irresistible. Each component plays its part in creating a harmonious balance of flavor, texture, and color.

• Boneless, skinless chicken breasts

Provides lean protein and tender bites when cut into cubes and coated in cornstarch. The light dredge helps create a silky exterior that holds onto the sauce beautifully.

• Soy sauce

Adds rich, salty umami depth to both the marinade and the stir-fry sauce. Its savory backbone brings all the flavors together.

• Cornstarch

Creates a thin, crisp coating on the chicken and helps thicken the sauce as it cooks, ensuring each piece is glossy and coated.

• Vegetable oil

Acts as the cooking medium in the hot skillet or wok. Its high smoke point allows you to stir-fry ingredients quickly without burning.

• Unsalted cashews

Contribute a satisfying crunch and mild, buttery flavor. Toasting them intensifies their nuttiness and adds texture contrast.

• Red bell pepper

Delivers sweet, juicy crispness and a bright pop of color. It softens slightly during stir-frying but maintains a pleasant bite.

• Green bell pepper

Offers a subtle, grassy flavor that balances the sweetness of the red pepper. Its vibrant hue makes the dish visually appealing.

• Sugar snap peas

Bring natural sweetness and vibrant green color. They stay tender-crisp, adding a refreshing snap to each mouthful.

• Garlic

Infuses the dish with pungent warmth. Minced finely, it releases its flavor quickly and blends seamlessly into the sauce.

• Ginger

Provides a zesty, peppery kick that brightens the overall profile. Its fresh zing pairs perfectly with garlic for aromatic depth.

• Oyster sauce

Lends a velvety richness and subtly sweet undertones. It enhances the savory character of the stir-fry sauce.

• Rice vinegar

Offers a gentle acidity that balances the soy and oyster sauces. It lifts the flavors, keeping the sauce from tasting heavy.

• Honey

Adds natural sweetness and helps caramelize the vegetables slightly during cooking, giving a hint of glossy sheen.

• Green onions

Sprinkled on top for fresh color and a mild onion flavor. They add a crisp finishing touch.

• Salt and freshly ground black pepper

Used to taste, they round out the seasoning and enhance the other flavors without overpowering them.

• Cooked jasmine rice

Serves as the perfect base to soak up every drop of sauce. Its floral aroma and soft grains complement the stir-fry beautifully.

HOW TO MAKE SAVORY STIR-FRIED CASHEW CHICKEN WITH VEGETABLES

This section will guide you step by step through the stir-frying process, ensuring your cashew chicken turns out flavorful, tender, and beautifully sauced every time. From marinating the chicken to toasting the cashews and coating everything in a glossy sauce, these instructions detail each crucial moment in the skillet or wok.

1. In a large bowl, combine the chicken cubes with 1 tablespoon soy sauce and the cornstarch. Mix well so each piece is evenly coated. Let it marinate for 15–20 minutes; this brief rest helps the flavors penetrate the meat and creates a light crust when stir-fried.

2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until the exterior turns golden brown and the meat is cooked through, about 5–7 minutes. Remove the chicken from the skillet and set it aside to rest.

3. In the same hot skillet, add the remaining tablespoon of vegetable oil. Toss in the cashews and stir-fry for about 2 minutes, watching carefully so they become lightly toasted without burning. Transfer the cashews to a bowl and set aside.

4. Add the red and green bell peppers, sugar snap peas, minced garlic, and ginger to the skillet. Stir-fry these aromatics for 3–4 minutes, or until the vegetables are tender-crisp and brightly colored.

5. In a small bowl, whisk together the remaining soy sauce, oyster sauce, rice vinegar, and honey until fully combined and smooth.

6. Return the cooked chicken and toasted cashews to the skillet with the vegetables. Pour the sauce mixture over everything and stir to coat each piece evenly. Continue cooking for 2–3 minutes, allowing the sauce to thicken and cling to the chicken and veggies.

7. Season with salt and freshly ground black pepper to taste. Sprinkle the sliced green onions on top for a burst of color and fresh flavor.

8. Serve the stir-fry hot over a bed of cooked jasmine rice, letting the fluffy grains soak up that delicious sauce.

SERVING SUGGESTIONS FOR SAVORY STIR-FRIED CASHEW CHICKEN WITH VEGETABLES

When it comes to serving this dish, the goal is to showcase its vibrant colors, contrasting textures, and luscious sauce. Whether you’re plating a family-style meal or dishing out individual bowls, presentation and accompaniments can elevate the experience. The following suggestions will help you make each serving feel special, balanced, and visually enticing.

• Family-style platter

Arrange the stir-fry on a large, shallow serving dish, garnished with extra green onions and cashews. Place the jasmine rice in the center or on a separate platter, inviting everyone to scoop their own portions. This communal setup enhances the homey, interactive vibe of the meal.

• Individual rice bowls

Serve a generous scoop of warm jasmine rice at the base of each bowl. Top with a hearty portion of cashew chicken and vegetables, ensuring the sauce runs into the rice for a flavor burst with every bite. Add a lime wedge or chili slices on the side for optional tang or heat.

• Lettuce wraps

For a low-carb twist, spoon the stir-fry into crisp lettuce leaves (Boston or butter lettuce works beautifully). The cool crunch offsets the warm, saucy filling, creating a fun handheld appetizer or light dinner option.

• Side of pickled veggies

Balance the rich, savory notes with a small side of quick-pickled cucumbers or carrots. The tangy crunch cuts through the sweetness of the honeyed sauce and refreshes the palate between bites.

HOW TO STORE SAVORY STIR-FRIED CASHEW CHICKEN WITH VEGETABLES

Proper storage ensures you can enjoy this stir-fry again without sacrificing taste or texture. Cooling and storing the components thoughtfully will keep the chicken tender, the vegetables crisp, and the sauce bright even after reheating. Follow these tips to maintain that just-cooked quality in your leftovers.

• Refrigerate promptly

Allow the stir-fry to cool slightly at room temperature (no more than 30 minutes), then transfer it to an airtight container. Store in the refrigerator for up to two days. This prevents bacterial growth while preserving the sauce’s flavor.

• Separate rice and stir-fry

If you plan to reheat later, store the jasmine rice in a different container from the chicken and vegetables. This keeps the rice from becoming overly soggy and allows you to reheat each component at the ideal temperature.

• Reheat gently

When ready to enjoy, warm the stir-fry in a skillet over medium heat with a splash of water or broth. This steam-reheat method helps refresh the vegetables and loosens the sauce without drying out the chicken.

• Freeze for longer storage

For extended shelf life (up to one month), place cooled stir-fry in a freezer-safe bag or container, removing as much air as possible. Thaw overnight in the refrigerator, then reheat following the gentle skillet method to keep textures intact.

CONCLUSION

Bringing together tender chicken, crunchy toasted cashews, and an array of vibrant vegetables, this Savory Stir-Fried Cashew Chicken with Vegetables recipe is a true celebration of texture, color, and flavor. From the initial marinade that infuses the chicken with savory depth to the lively stir-fry technique that locks in juices and crispness, every step is designed to deliver a harmonious dish that feels both exciting and comforting. The sweet-and-salty sauce, enriched with oyster sauce and brightened by rice vinegar and honey, ties the components together beautifully, while aromatic ginger and garlic add a fragrant lift. Served over soft jasmine rice or tucked into crisp lettuce cups, this dish adapts to your mood and mealtime needs.

Whether you’re cooking for a busy weeknight dinner, meal-prepping for the week ahead, or hosting friends for a casual get-together, this recipe rises to the occasion. It’s beginner-friendly, requiring basic cooking techniques like stir-frying, toasting, and whisking, yet the end result feels special enough to impress. Feel free to customize with extra heat from red pepper flakes, switch to tofu or shrimp for a different protein, or add seasonal veggies for even more color. You can print and save this article for effortless future reference—flip to the FAQ below whenever you need quick reminders or troubleshooting tips. If you give this stir-fry a try, I’d love to hear your thoughts! Drop a comment with your questions, share any tweaks you made, or let me know how it turned out. Happy cooking!

Print Recipe

Savory Stir-Fried Cashew Chicken with Vegetables

Author: Laura Mitchell Courses: Dinner

Difficulty: Beginner Prep Time 20 mins Cook Time 15 mins Total Time 35 mins

Calories: 450

Description

Savor tender cubes of chicken and crisp vegetables stir-fried with toasted cashews in a savory sauce. It's a deliciously vibrant dish served over fluffy jasmine rice.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 pound (450g) boneless, skinless chicken breasts, cut into 1-inch cubes

• 1 tablespoon soy sauce

• 1 tablespoon cornstarch

• 2 tablespoons vegetable oil

• 1 cup unsalted cashews

• 1 red bell pepper, sliced into thin strips

• 1 green bell pepper, sliced into thin strips

• 1 cup sugar snap peas

• 2 cloves garlic, minced

• 1 -inch piece of ginger, minced

• 3 tablespoons soy sauce

• 1 tablespoon oyster sauce

• 1 tablespoon rice vinegar

• 1 tablespoon honey

• 2 green onions, sliced

• Salt and freshly ground black pepper to taste

• Cooked jasmine rice, for serving

Instructions

1. In a large bowl, combine the chicken cubes with 1 tablespoon soy sauce and cornstarch. Mix well to coat the chicken evenly and let it marinate for 15-20 minutes.
2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the remaining tablespoon of vegetable oil. Add the cashews and stir-fry for 2 minutes until lightly toasted. Remove and set aside.
4. Add the red and green bell peppers, sugar snap peas, garlic, and ginger to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
5. In a small bowl, whisk together 3 tablespoons soy sauce, oyster sauce, rice vinegar, and honey.
6. Return the cooked chicken and cashews to the skillet with the vegetables. Pour the sauce over the chicken and vegetables, stirring to coat everything evenly. Cook for 2-3 minutes until the sauce thickens and everything is heated through.
7. Season with salt and freshly ground black pepper to taste. Sprinkle the sliced green onions over the top.
8. Serve hot over cooked jasmine rice.

Note

• For extra heat, add a dash of red pepper flakes or sliced chilies.
• You can substitute tofu or shrimp for the chicken to make a vegetarian or pescatarian version.
• Toasting the cashews enhances their flavor and adds a delightful crunch.
• The dish can be stored in an airtight container in the refrigerator for up to 2 days.

Keywords: cashew chicken, stir-fry, vegetables, easy recipe, quick dinner, jasmine rice